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Pan Seared Parmesan Scallops

Tender seared scallops are simple to make and delightful to eat. Serve them with risotto, polenta, or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4

16
large sea scallops (about 1 1/2 lb)
1/2
cup grated Parmesan cheese
1
tablespoon olive or vegetable oil
1
tablespoon butter
Coarse ground black pepper
Chopped fresh chives or parsley

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
  • 2 Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.

EXPERT TIPS

Expert Tips

Substitute Asiago cheese for the Parmesan.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
410mg
410%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
25%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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